Curried Noodles With Tofu

I'm not a vegetarian, but I do enjoy tofu and will always order it in a restaurant if it's an option (which unfortunately only happens when I'm visiting family "in the big city"!). I think I'm finally brave enough to start cooking it at home, and this recipe from Cooking Light has got me salivating :)

• Ready In: 30 mins
• Serves: 4

Ingredients

• 6  ounces  uncooked  rice sticks
• 1  cup light coconut milk
• 1  tablespoon sugar
• 2  tablespoons low sodium soy sauce
• 1 1⁄2 tablespoons  bottled ground fresh ginger
• 2  teaspoons  bottled minced garlic
• 1  teaspoon green curry paste
• 1⁄2 teaspoon salt
•  cooking spray
• 1 (12 1/3ounce) package extra firm tofu, drained and cut into 1-inch cubes
• 1  cup red bell pepper, strips
• 4  cups  shredded napa cabbage
• 1  cup  chopped green onion
• 3  tablespoons  chopped fresh cilantro

Directions

1. Place noodles in a large bowl. Add hot water to cover; let stand 5 minutes. Drain.
2. Combine coconut milk, sugar, soy sauce, ginger, garlic, curry paste, and salt in a small bowl.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add tofu; sauté 10 minutes or until golden brown. Remove tofu from pan; keep warm.
4. Add bell pepper to pan; sauté 1 minute or until crisp-tender. Add cabbage; sauté 30 seconds. Stir in noodles, coconut milk mixture, and tofu; cook 2 minutes or until noodles are tender. Stir in green onions and cilantro.